This is what happens when my boyfriend watches a Walking Dead marathon:
I invent cookie recipes. This is definitely an alone-in-the-kitchen job because, um…. it requires focus. And multiple taste-testings. Just to make sure each pan turns out the same. It’s a quality control thing, not at all a chocolate addiction. I swear. And even if it were, at least my vice is warm and gooey and crunchy and soft and fills my house with delicious smells and NOT a zombie show about….dead zombie people.
I was really working with what I had on hand for this one, which meant I had to use crummy Folgers instant coffee granules. I think the taste would have a more sophisticated coffee flavor if I would have used a higher quality powder, but these were mighty delicious anyway. As with any dark cookie, you can’t judge doneness by color. I took these out right when the middles started to look set, but BEFORE they cracked. As they cooled on the pan they continued to bake and deflate a bit, which is why they have that beautiful crackly texture. Here’s the how-to:
-1 1/2 cup semi sweet chocolate chips
-1 cup white chocolate chips
-2 generous tbsp instant coffee granules or powder
-2 tsp boiling water
-1 1/2 cup flour
-3/4 tsp baking soda
-1/2 tsp salt
-1/2 cup butter, softened
-1/2 cup white sugar
-1/2 cup packed light brown sugar
-1/2 tsp chocolate liqueur (or khalua, or vanilla)
Preheat oven to 350.
Melt 1/2 cup of the semisweet chocolate in a bowl set over simmering water. (This takes a very long time. Chocolate chips don’t melt as easily as a chopped baking bar, but be patient. They will melt into a silky pool of chocolate glory given enough time!) Stir until smooth. Cool to room temperature.
In a small bowl, dissolve the coffee in the 2 tsp boiling water. Set aside.
In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl or stand mixer, combine butter, sugars, and coffee. Beat until creamy, about 2-3 minutes on medium speed. Add egg and melted chocolate, mix well. Add chocolate liqueur (or substitute). Gradually add flour mixture. Using a wooden spoon, stir in remaining chocolate chips.
Roll into balls and space on foil lined baking sheet. Bake for 10 minutes, until cookie edge looks firm and center just barely set. Allow to cool on pan.